Three layers of chocolate and hazelnut heaven
40 min
These cakes feature one layer of hard chocolate, then one layer of soft chocolate sponge, folowed by one layer of creamy chocolate icing and finally a sprinkle of chopped hazelnuts.
1 person made this
Ingredients
Serves: 18
- 150g unsalted butter, softened
- 150g caster sugar
- 150g self raising flour
- 3 eggs
- 1 tablespoon cocoa powder
- 18 chunks of milk, dark and plain chocolate
- Icing
- 100g icing sugar
- 50g unsalted butter
- 1 tablespoon cocoa powder
- 1 tablespoon warm water
- chopped roasted hazelnuts
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 180 C / Gas 4. Place 18 cupcake cases in a bun tin.
- Cream the butter and sugar together in a mixing bowl. Add the eggs, beating after each addition. Fold in the flour and cocoa powder.
- Then put 1 spoonful of mixture into each of the cases. Place 1 chunk of chocolate on top of each, then top with another spoonful of the mixture.
- Bake in the oven for 15 to 20 minutes.
- For the icing cream the butter, icing sugar, cocoa powder and water. Mix till soft and creamy.
- When the cupcakes are done leave to cool.
- When cold put 1 teaspoon of icing on each then to finish sprinkle on the hazelnuts.
